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 Coffee Custard Creme Brulee

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Registration date : 2008-09-25

Coffee Custard Creme Brulee Empty
PostSubject: Coffee Custard Creme Brulee   Coffee Custard Creme Brulee EmptyNovember 19th 2011, 8:35 pm

Coffee Custard Creme Brulee

Coffee Custard
6 large egg yolks
2 large whole eggs
1 cup, sugar
Large pinch salt
3 cups heavy whipping cream
1 cups milk
1/2 cup fresh brewed dark roast.

1. Preheat the oven to 300 degrees.
2. Place 8 six-ounce (or four-ounce) ramekins in a large ovenproof pan.
3. In a large mixing bowl, whisk together the egg yolks, eggs, sugar and salt.
4. In a medium sized heavy bottomed saucepan combine the cream, milk and
coffee. Heat the mixture over medium high heat until the edges start to bubble.
5. Remove the pan from the heat and slowly whisk it into the eggs and sugar
6. Cool the liquid custard over an ice bath. Strain and then pour (or ladle) the
custard mixture into the ramekins.
7. Slowly pour hot water into the baking pan (creating your "water bath"),
adding enough so it comes halfway up the sides of the ramekins. Cover pan
loosely with aluminum foil. Carefully place the pan in the middle of the oven.
8. Bake the custards until all but an area the size of a quarter in the center of
the custard is set, about an hour and ten minutes (after 50 minutes check them
every 6-8 minutes to make sure they don't overcook).
9. Remove the pan from the oven. Cool for 10 minutes. Using tongs transfer them
to a baking sheet and refrigerate until cold (at least four hours). They can be
made a day in advance.
10. Serve cold with a small dollop of Chantilly cream (lightly sweetened whipped
cream, sometimes with vanilla or another flavoring).

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